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Kefalonia

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Kefalonia is not only the biggest Greek island of the Ionian but also one of the most beautiful ones! Boasting a breathtaking natural landscape with exotic beaches, picturesque fishing villages and magical underground caves, Kefalonia is one of the best destinations in Greece for nature lovers! The richness of its seabed is also amazing. The protected turtles of the Mediterranean, as well as monk seals, find a refuge there.

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Local products

Cheeses: feta, mizithra, manouromizithra, kefalotiri, graviera, and the local prenza.

Honey: The “Kefalonian hive” produces 6-10 kg of honey per year. This low yield is mainly due to the fact that Kefalonia has many beekeeping plants, i.e. great biodiversity, but there is not much of an abundance of plants. The high biodiversity of Kefalonia enables the producers not to resort to sugar at certain times of the year as there are always blooming flowers where the bees can feed.

Olive growing is the most important activity of crop production in the primary sector of the economy of Kefalonia. A total of one million olive trees are cultivated and the total production of olive oil amounts to 2,000 tons per year. The varieties cultivated are local (40%), Koroneiki (30%), Simoteiki (10%) and Thiaki (15%).

The Kefalonian vineyard occupies approximately ​​300 hectares, making it the most important island in the Ionian Islands both in terms of vineyard size and quality. The production of the island is based on indigenous varieties. The fine wines of Kefalonia come from three PDO varieties with a long tradition: Robola, Mavrodafni and Moschato, which have always had their own special role in the daily life of the island.

Local Gastronomy

The local gastronomy has Venetian influences, and includes pita (pies), horta and meats.

Kefalonian meat pita are made with three types of meat (pork, goat, beef), with local variations. Try artichoke pita, tiropita with the typical cheeses of the island and the cod pie from salted cod.

Very popular is skordalia, the hot garlic dip made with potato that accompanies fried cod and fried zucchini.

Horta and vegetables, along with spinach, leeks and onions participate at the local tsigaridia, a tasteful dish.

Hare with red sauce, rooster with thick spaghetti, baked rooster with potatoes, rabbit with vinegar, beef prokado (meat with garlic and cloves pierced into the flesh), pastitsio with goat or lamb and pork with potatoes and quince are some of the most typical meat dishes of Kefalonia.

As for the Kefalonian typical sweets one can try between mandoles, moustopita (pie with grape must, semolina and almonds), and pastocydono (quince paste with almonds).

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a little boy smiling happily at the camera and holding a wood bucket with vegetables from at Perivolaki farm

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